Cranberry jalapeño salsa with mascarpone cheese is a delightful combination that brings together the tangy sweetness of cranberries, the spicy kick of jalapeños and the creamy richness of mascarpone cheese.
This unique pairing is perfect for those looking to add a festive and flavorful twist to their appetizers. The tartness of the cranberries is perfectly balanced by the smooth and slightly sweet mascarpone, creating a harmonious blend that is sure to impress your guests.
Warning: You will not be able to stop yourself from having seconds, thirds and then some with this one!
The preparation of cranberry jalapeño salsa is straightforward yet results in an explosion of flavors. Fresh or frozen cranberries are finely chopped and mixed with diced jalapeños, green onion, cilantro, lemon juice and sugar. The jalapeños add a vibrant heat that contrasts beautifully with the cranberries’ tartness, while the lemon juice brings a refreshing zest to the mix.
This salsa is best prepared in advance and chilled overnight, allowing the flavors to meld together and intensify.
To serve, simply spread a generous layer of mascarpone cheese to a 9×9 baking dish and top it with the cranberry jalapeño salsa. The creamy texture of the mascarpone acts as the perfect counterbalance to the salsa’s bold flavors, making each bite a delightful experience.
This dish not only offers a unique taste but also adds a pop of color to your table, making it a visually appealing addition to any gathering. Whether served with crackers, toasted baguette slices or another consumption vessel, this appetizer is sure to be a versatile and crowd-pleasing choice.
Cranberry Jalapeño Salsa with Mascarpone
Ingredients
- 12- oz uncooked cranberries, diced fresh or frozen
- 1/4 cup green onion chopped
- 1 fresh jalapeño pepper seeded and diced
- 2 Tbsp. cilantro chopped (optional)
- 1 1/4 cup sugar
- 1 Tbsp. lemon juice
- Dash of salt
- 8- oz package mascarpone cheese
Instructions
- In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeño.
- Pour sugar, lemon juice and salt into bowl and stir gently until blended.
- Cover with plastic wrap and place in refrigerator for at least one hour. If you prefer less tart cranberries, keep in the refrigerator overnight.
- Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out the liquid using a collander with small holes.
- Spread marscarpone cheese over bottom of a pie plate or 9×9 dish.
- Pour cranberry mixture atop marscarpone cheese and keep in refrigerator until ready to serve.
- Serve with Ritz crackers and enjoy!